Oil Drum Wings

Oil Drum Wings

As always, the impending Super Bowl gives me yet another reason to whip up some wings. This is a hotter version of my Oil Drum Chicken Thighs. Normally I would do these on the Big Green Egg, but the Polar Vortex forced me to hunker down and use the oven.

2 pounds chicken wings
1/2 cup hot sauce (homemade in this case)
1/4 cup apple cider vinegar
1/4 cup peanut oil
1/4 cup Worcestershire sauce
1 green onion, chopped
1 tablespoon Kosher salt
3 cloves garlic
1 teaspoon black pepper
1/2 teaspoon celery salt
1 teaspoon dried basil
1 teaspoon dried parsley

Put the salt and garlic in a food processor and pulse until the garlic is minced. Add the hot sauce, vinegar, oil, Worcestershire sauce, onion, pepper, celery salt, basil, and parsley and give them a whirl until they are well-combined. Reserve half for basting the chicken.

Put the chicken in a zip-top bag and coat with the other half of the marinade. Squeeze the air out of the bag and seal. Marinate in the refrigerator for at least 4 hours, overnight is better, and 48 hours rocks.

Pre-heat your oven to 375°F. Set a wire rack inside a large rimmed baking sheet or jellyroll pan.

Remove the wings from the marinade and arrange on the rack. Bake for 20 minutes, then flip and baste with the reserved marinade. Bake for another 20 minutes, then flip and baste again. Repeat every 10 minutes until the wings are crispy on the outside and at least 180°F on the inside (about 80 minutes total).

The Verdict: ★★★½☆
My dear wife really liked these wings, but I have some reservations. I liked the complex flavors that made them much more than your usual hot wing, but the balance was off. They needed more heat, less Worcestershire, and maybe some more salt and garlic. That said, I think they have great potential and am looking forward to playing around with the flavors.

P.S. Look for my lacto-fermented hot sauce recipe soon.